Homestyle Egg Korma

Homestyle Egg Korma

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Servings: 4 Persons

Homestyle Egg Korma is an authentic dish which is known for its rich flavours and creamy texture. It is one of the most widely popular side dishes in India & Bangladesh. In this preparation, boiled Eggs are cooked in a smooth paste of roasted Onions, Ginger, Garlic, spices and Coconut-nuts. It goes amazing with any Indian bread and even with steamed Rice and flavoured rice like Pulao, Jeera rice and Veg-Biryani.

Egg Korma recipe in itself has many variations like Shahi Egg korma, Mughlai Egg korma, south Indian Egg korma, Bangladeshi Egg korma and many more. All of these preparations are equally mouth-watering. Today, I have picked Homestyle Egg Korma, which I have prepared with the ingredients that are easily available in most of the kitchens.

In this preparation, first, I have dry roasted some Peanuts and have then made a smooth paste of them with scraped Coconut and cow milk. This paste makes the gravy thicker, creamier and richer in texture. I have used whole spices like whole red dry Chilli, Cumin seeds, Cloves, Cardamoms and Cinnamon sticks for tempering. It gives the magical royal aroma to the dish.

Egg korma is a very versatile dish and it can deliciously gel up with any Indian Rice. I had the Mughlai version of this dish for the first time in a marriage ceremony of one of our neighbours. I was absolutely delighted with its amazing taste. So, I decided to prepare this and upon studying more about it came to know about many more variations of it. Now Egg Korma has become our one of the most favourite egg dishes.

In this recipe, Onions, Ginger, Garlic and Tomatoes are cooked in Ghee and whole spices. Then Salt, Turmeric powder, Coriander powder and Cumin powder are added and requires to be cooked for few minutes. Once this mixture gets cold, you can transfer it to a mixing jar and prepare a smooth paste of it. If you have not yet tried this process of cooking then you must try it once because it makes a huge difference in flavour, texture and taste. If you cook the raw paste of Onions, Ginger, Garlic and Tomatoes, you will never get the same result.

I have cooked the Coconut-Peanut paste in desi Ghee and then combined it with roasted Onion-Ginger-Garlic-Tomato masala. At the end of preparing this gravy, I have sprinkled some Garam Masala powder. It takes the flavour of the dish to another level.

In this preparation, I have used Sugar because SHAHI preparations are always have a bit sweetness in its taste. If you are avoiding sugar from your diet, no worries. You can skip sugar and use Honey as well.

Ingredients:

• 5 hardboiled Eggs, peeled
• ½ tsp Salt
• ¼ tsp Turmeric powder

• 3 tablespoons grated Coconut
• 3 tablespoons roasted Peanuts
• 50 ml Milk
• 2 large Onions, thin sliced
• 1 heaped teaspoon Ginger paste
• 3-4 large cloves of Garlic
• 1 Tomato, deseeded and diced
• 1 tsp Cumin seeds (Jeera)
• 1 Dry whole red Chilli
• 2 Cardamoms
• 3 Cloves
• 1 inch Cinnamon stick
• ½ tsp Turmeric powder
• ½ tsp Chilli powder
• ½ tsp Cumin powder (Jeera)
• 1 tsp Coriander powder (Dhania)
• 1 tsp Garam masala powder
• 1 tsp Sugar
• Salt to taste
• 1 tablespoon Desi Ghee
• Oil for cooking
• 2 cups of Water, for gravy (Quantity can be varied according to desire consistency)

1. Boil the Eggs and put it in cold water.
2. Peel off the skin and wash the Eggs.
3. Marinate the Eggs with Salt and Turmeric powder for 10 minutes.
   

4. On the other side, in the small jar of the mixer grinder, add Coconut, Peanuts and Cow Milk.
5. Grind them and make a smooth paste of it.
   

6. Then add Oil into the pan.
7. Once the Oil is hot, add the Eggs (Step 3) and fry them evenly and keep them aside on a plate.
   

8. Add Cumin seeds, Cinnamon, Cardamom, Cloves, dry red Chilli and let them crackle.
   

9. Add Onions and fry them in medium high flame for 3-4 minutes.
   

10. Add Ginger paste, Garlic and cook them in medium flame until the raw smell goes away.
    

11. Add Tomatoes and give a nice mix.
    

12. Cover the pan and cook them in low flame for 2-3 minutes.
13. Add Salt, Turmeric powder and mix them nicely.
    

14. Cover the pan and cook them for another couple of minutes.
15. Add Cumin powder, Coriander powder and stir them properly.
    

16. Cook them in low flame for 30-40 seconds and switch off the flame.
17. Transfer the content into the jar of a blender or grinder and wait for 5 minutes to get cool the masala.
    

18. Grind them and make a smooth paste of it.
19. In the same pan, add desi Ghee and let it melt.
    

20. Add the Coconut paste (Step 5) and cook them in low flame for 2-3 minutes.
    

21. Add the Onion masala paste (Step 18) into the pan and stir it properly.
    

22. Cook them in lowest flame for a minute.
23. Add water and give a nice mix.
    

24. Put the flame on high until the gravy starts boiling.
25. Add Sugar, Garam Masala powder and give a nice mix.
    

26. Add the Eggs (Step 7) and cover the pan.
    

27. Cook them in lowest flame for 2-3 minutes and switch off the flame.